This dish contains the following allergens: sulphites
Cooking mode
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2 tbsp
olive oil
1.6kg
beef short ribs
1
large onion, peeled, sliced
3
garlic cloves, peeled, crushed
200ml
red wine
400ml
beef stock
1 tbsp
tomato pureé
1 tbsp
Worcestershire sauce
1 large sprig
of thyme
2
bay leaves
Salt and ground black pepper, as desired
2 tbsp
olive oil
3lbs
beef short ribs
1
large onion, peeled, sliced
3
garlic cloves, peeled, crushed
7fl. oz
red wine
14fl. oz
beef stock
1 tbsp
tomato pureé
1 tbsp
Worcestershire sauce
1 large sprig
of thyme
2
bay leaves
Salt and ground black pepper, as desired
Utensils
Step 1
Remove the lid from the pot. Turn dial to SEAR/SAUTÉ, set temperature to HI, and press START/STOP to begin preheating. Allow the unit to preheat for 5 minutes.
Step 2
Add oil and short ribs to the pot. Cook uncovered for 10 minutes, turning until browned on all sides.
Step 3
Add onions, garlic, red wine, stock, tomato puree, Worcestershire sauce,herbs, salt and pepper. Stir to combine, spoon sauce over ribs, then cover with the lid.Press START/STOP to end cooking.
Step 4
Turn dial to SLOW COOK, set temperature to LO, set time to 8 hours, and press START/STOP to begin cooking.
Step 5
When cooking is complete, remove bay leaves and servebeef with carrots and creamy mustard mash.
Remove the lid from the pot. Turn dial to SEAR/SAUTÉ, set temperature to HI, and press START/STOP to begin preheating. Allow the unit to preheat for 5 minutes.
2 tbsp
olive oil
1.6kg
beef short ribs
1
large onion, peeled, sliced
3
garlic cloves, peeled, crushed
200ml
red wine
400ml
beef stock
1 tbsp
tomato pureé
1 tbsp
Worcestershire sauce
1 large sprig
of thyme
2
bay leaves
Salt and ground black pepper, as desired
2 tbsp
olive oil
3lbs
beef short ribs
1
large onion, peeled, sliced
3
garlic cloves, peeled, crushed
7fl. oz
red wine
14fl. oz
beef stock
1 tbsp
tomato pureé
1 tbsp
Worcestershire sauce
1 large sprig
of thyme
2
bay leaves
Salt and ground black pepper, as desired
Step 2 of 5
Add oil and short ribs to the pot. Cook uncovered for 10 minutes, turning until browned on all sides.
2 tbsp
olive oil
1.6kg
beef short ribs
1
large onion, peeled, sliced
3
garlic cloves, peeled, crushed
200ml
red wine
400ml
beef stock
1 tbsp
tomato pureé
1 tbsp
Worcestershire sauce
1 large sprig
of thyme
2
bay leaves
Salt and ground black pepper, as desired
2 tbsp
olive oil
3lbs
beef short ribs
1
large onion, peeled, sliced
3
garlic cloves, peeled, crushed
7fl. oz
red wine
14fl. oz
beef stock
1 tbsp
tomato pureé
1 tbsp
Worcestershire sauce
1 large sprig
of thyme
2
bay leaves
Salt and ground black pepper, as desired
Step 3 of 5
Add onions, garlic, red wine, stock, tomato puree, Worcestershire sauce,herbs, salt and pepper. Stir to combine, spoon sauce over ribs, then cover with the lid.Press START/STOP to end cooking.
2 tbsp
olive oil
1.6kg
beef short ribs
1
large onion, peeled, sliced
3
garlic cloves, peeled, crushed
200ml
red wine
400ml
beef stock
1 tbsp
tomato pureé
1 tbsp
Worcestershire sauce
1 large sprig
of thyme
2
bay leaves
Salt and ground black pepper, as desired
2 tbsp
olive oil
3lbs
beef short ribs
1
large onion, peeled, sliced
3
garlic cloves, peeled, crushed
7fl. oz
red wine
14fl. oz
beef stock
1 tbsp
tomato pureé
1 tbsp
Worcestershire sauce
1 large sprig
of thyme
2
bay leaves
Salt and ground black pepper, as desired
Step 4 of 5
Turn dial to SLOW COOK, set temperature to LO, set time to 8 hours, and press START/STOP to begin cooking.
2 tbsp
olive oil
1.6kg
beef short ribs
1
large onion, peeled, sliced
3
garlic cloves, peeled, crushed
200ml
red wine
400ml
beef stock
1 tbsp
tomato pureé
1 tbsp
Worcestershire sauce
1 large sprig
of thyme
2
bay leaves
Salt and ground black pepper, as desired
2 tbsp
olive oil
3lbs
beef short ribs
1
large onion, peeled, sliced
3
garlic cloves, peeled, crushed
7fl. oz
red wine
14fl. oz
beef stock
1 tbsp
tomato pureé
1 tbsp
Worcestershire sauce
1 large sprig
of thyme
2
bay leaves
Salt and ground black pepper, as desired
Step 5 of 5
When cooking is complete, remove bay leaves and servebeef with carrots and creamy mustard mash.
